Shakshuka is a Mediterranean / North African dish that involves Tomatoes and Eggs. Although there are many variants that includes other things. Mine is an Israeli-style breakfast version with Cheese. My recipes is essentially per egg - i.e. multiply the ingredients by the number of eggs you include
Ingredients (per egg):
1 egg
1 Roma tomato or tomato on the vine, sliced and quartered
1 small or 1/2 a large clove of garlic, diced or pressed.
6oz water
1/2 tbsp of Feta Cheese (crumbled)
1/4 of a large white or yellow onion
Other ingredients:
1/2 tbsp Olive Oil (to saute the vegetables)
Salt/Pepper/Chil Powder to taste
Directions:
In a large saucepan (or a pot, if you're using a lot of eggs) saute the onions and garlic until they're translucent
Add the tomatoes and then add the water - bring to a boil
Let the tomatoes cook for about 5 minutes in the boiling water
Lower the heat to medium, and part the vegetables away and drop in the eggs - make sure that they're far enough apart from each other that they don't blend
Cook for about 10 minutes, then add the Feta around the top of the pot
Cook for another 5-10 minutes until eggs are fully cooked, and some of the water has evaporated.